Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application
Elderberry (<i>Sambucus nigra</i> L.) is a widely disseminated plant that produces bright black berries containing high quantities of anthocyanins, acknowledged for their bioactivity and dye capacity. Besides other applications, anthocyanins might be employed as natural colouring agents...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-06-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/24/13/2359 |
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| author | Ricardo F. R. da Silva João C. M. Barreira Sandrina A. Heleno Lillian Barros Ricardo C. Calhelha Isabel C. F. R. Ferreira |
| author_facet | Ricardo F. R. da Silva João C. M. Barreira Sandrina A. Heleno Lillian Barros Ricardo C. Calhelha Isabel C. F. R. Ferreira |
| author_sort | Ricardo F. R. da Silva |
| collection | DOAJ |
| description | Elderberry (<i>Sambucus nigra</i> L.) is a widely disseminated plant that produces bright black berries containing high quantities of anthocyanins, acknowledged for their bioactivity and dye capacity. Besides other applications, anthocyanins might be employed as natural colouring agents to reduce/eliminate the use of artificial dyes, while providing positive effects on consumers’ health. Herein, the anthocyanins profile of elderberry juice was characterised by HPLC-DAD-ESI/MSn. In addition, its antioxidant capacity and cytotoxicity were also evaluated. As a proof-of-concept of its colouring capacity, elderberry juice was added (different percentages) to a highly appreciated and consumed pastry product (croissant) and compared with a commercial dye (black carrot). In general, the nutritional properties of control and coloured croissants were similar, despite some individual differences in sugars and fatty acids. In turn, the appearance obtained with elderberry juice incorporation might be considered innovative, besides partially maintaining the anthocyanins content of fresh juice and showing considerable antioxidant activity. |
| first_indexed | 2024-12-22T00:04:20Z |
| format | Article |
| id | doaj.art-5278b5668e204b2490978d148f097860 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-22T00:04:20Z |
| publishDate | 2019-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-5278b5668e204b2490978d148f0978602022-12-21T18:45:36ZengMDPI AGMolecules1420-30492019-06-012413235910.3390/molecules24132359molecules24132359Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food ApplicationRicardo F. R. da Silva0João C. M. Barreira1Sandrina A. Heleno2Lillian Barros3Ricardo C. Calhelha4Isabel C. F. R. Ferreira5Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalElderberry (<i>Sambucus nigra</i> L.) is a widely disseminated plant that produces bright black berries containing high quantities of anthocyanins, acknowledged for their bioactivity and dye capacity. Besides other applications, anthocyanins might be employed as natural colouring agents to reduce/eliminate the use of artificial dyes, while providing positive effects on consumers’ health. Herein, the anthocyanins profile of elderberry juice was characterised by HPLC-DAD-ESI/MSn. In addition, its antioxidant capacity and cytotoxicity were also evaluated. As a proof-of-concept of its colouring capacity, elderberry juice was added (different percentages) to a highly appreciated and consumed pastry product (croissant) and compared with a commercial dye (black carrot). In general, the nutritional properties of control and coloured croissants were similar, despite some individual differences in sugars and fatty acids. In turn, the appearance obtained with elderberry juice incorporation might be considered innovative, besides partially maintaining the anthocyanins content of fresh juice and showing considerable antioxidant activity.https://www.mdpi.com/1420-3049/24/13/2359<i>Sambucus nigra</i> L.anthocyaninsnatural colourantbioactivityfunctionalised foods |
| spellingShingle | Ricardo F. R. da Silva João C. M. Barreira Sandrina A. Heleno Lillian Barros Ricardo C. Calhelha Isabel C. F. R. Ferreira Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application Molecules <i>Sambucus nigra</i> L. anthocyanins natural colourant bioactivity functionalised foods |
| title | Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application |
| title_full | Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application |
| title_fullStr | Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application |
| title_full_unstemmed | Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application |
| title_short | Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application |
| title_sort | anthocyanin profile of elderberry juice a natural based bioactive colouring ingredient with potential food application |
| topic | <i>Sambucus nigra</i> L. anthocyanins natural colourant bioactivity functionalised foods |
| url | https://www.mdpi.com/1420-3049/24/13/2359 |
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